Food Metrics Report 2020 - The City of New York Mayor Bill de Blasio Food Policy - NYC.gov
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Food Metrics Report 2020 The City of New York Mayor Bill de Blasio Food Policy
Cover Photo Credit: Mayoral Photography Office
LETTER FROM THE
1 2 3 4 APPENDIX
ADDRESSING IMPROVING INCREASING SUPPORTING
DIRECTOR OF FOOD FOOD INSECURITY IN NEW CITY FOOD PROCUREMENT AND HEALTHY FOOD ACCESS AND AWARE- A JUST AND SUSTAINABLE FOOD LOCAL LAW
POLICY YORK CITY SERVICE NESS SYSTEM 52
LETTER FROM THE DIRECTOR
Dear Fellow New Yorkers
As we have all witnessed, the COVID-19 pandemic has had unprecedented
impacts on all aspects of New York City life. While the pandemic has deepened
the challenges facing our neighbors and businesses, it has also reinvigorated
attention around the importance of creating a food system that is healthy,
equitable, and resilient.
The pandemic has acutely illustrated how a myriad of factors – including
national and international dynamics – affect our city’s food system, but we
have shown a steadfast commitment at the local level to ensure that all New
Yorkers, regardless of where they live, their income level, age, ability, gender
identity, race, ethnicity or immigration status, can take full advantage of food
that promotes individual and planetary health.
Despite the tremendous challenges faced this year, the City’s commitment to
food equity has never been stronger. We believe access to food is a fundamental
human right and it is our responsibility as a city to ensure that all residents
have the ability and opportunity to access culturally-appropriate, nutritious,
and affordable food through the systems and resources we deliver.
This year’s Food Metrics Report provides a brief overview of the production,
processing, distribution, and consumption of food provided by City agencies
to communities across all five boroughs and highlights the progress the City
is making towards building a resilient and equitable food system. In mid-
March, as a result of COVID-19, City agencies had to adapt to new ways of
serving New Yorkers. In most instances, in-person programming and meal
provision halted. As such, this year’s report captures data between July 2019
and February 2020. Also included in this report is a summary of the COVID-19
food efforts between March and June 2020. It should be noted that the Food
Metrics Report captures outputs rather than outcomes. As such, it shouldn’t be
used to evaluate programs. Also, given the challenges of capturing data during
the pandemic, this year’s data is not comparable to last year’s data.
I would like to acknowledge the strong leadership of Mayor Bill de Blasio, our
Deputy Mayors, and the many Commissioners and frontline agency staff that
work around the clock to support the policies and services that advance our
food system to support the health of all New Yorkers and our planet.
Sincerely,
Kate MacKenzie, M.S., R.D.
Director
The Mayor’s Office of Food Policy
Photo Credit: Mayoral Photography Office
7
CORONAVIRUS PANDEMIC FEEDING NEW YORKERS
The Food Czar Team made a commitment that we would not allow the crisis of this virus to
FOOD RESPONSE DURING THE COVID-19 PANDEMIC become a crisis of hunger. In April, food insecurity estimates based on new unemployment
claims and increased claims for HRA cash assistance and SNAP benefits, showed that
The COVID-19 crisis has challenged New York City in many ways. Food - the way it gets food insecurity had potentially grown by nearly one million, from 1.1 million before the
into our City, the way it moves around the City, and the way it gets into the hands of New pandemic to 2 million at its height. In response, the City stood up three programs.
Yorkers - is one of them.
GetFood Emergency Home Food Deliveries
An interagency “Food Czar Team,” was assembled to confront these challenges head-
on. The team involved staff from the Mayor’s Office of Food Policy, Department of A central element of the COVID-19 food response is the Emergency Home Food Delivery
Sanitation, Emergency Management, New York City Economic Development Corporation, program. In the beginning of the pandemic, thousands of taxi drivers, short of work due to
Department of Transportation, Taxi and Limousine Commission, and many others. This the pandemic, signed up to be paid to deliver free meals to any New Yorker who cannot go
team approached two distinct problems: 1) the need to combat food insecurity caused by out, has no one to go out for them, and cannot afford private delivery options. Operating
the pandemic, and 2) the need to secure and protect the City’s food supply chain. out of approximately 10 distribution hubs across the city (sites like the Kingsbridge
Armory or Al Oerter Rec Center), these taxi drivers were at the height of the pandemic
On April 15, Mayor de Blasio and the Food Czar team released “Feeding New York,” to delivering over one million meals per day. In addition to a standard meal, vegetarian,
outline the programs already set in place to meet the needs of food insecure New Yorkers Kosher, and Halal options were available. Through June, 61 million meals were delivered
as well as plans to make a $25M investment in the City’s pantry system, secure the food to the homes of New Yorkers.
supply chain, and establish an emergency food reserve.
Photo Credit: Mayoral Photography Office
Photo Credit: Mayoral Photography Office Grab-n-Go Meals
When New York City schools shut down in March, students no longer had consistent
access to high quality breakfast and lunch every weekday. In a matter of days, more than
500 school sites opened up to serve any New Yorker, including adults, no questions asked.
The program steadily distributed over 2 million meals per week. Between March and
June, 32 million meals were distributed through public schools.
8 9
The team also worked to monitor the spread of COVID-19 in areas that supply food to New
York City, and respond appropriately to regional outbreaks. This prevented repeats of the
supply chain disruptions seen early in the pandemic, when staples like flour and lentils were
difficult to find.
AN ONGOING COMMITMENT
Demand for emergency home delivered meals reached its height in late June, and has leveled
off and steadily declined ever since as the city has reopened. That said, since March, HRA
has had three times as many applications for SNAP benefits and twice as many applications
for cash assistance as in the three months prior. The agency has received 113,617 more
applications than in the same period last year, a 140% increase. It is clear that the need
persists, and we will do whatever we can to support New Yorkers with access to nutritious,
high-quality food.
Photo Credit: Mayoral Photography Office
Coordinating Food and Funds to Food Pantries
New York City’s network of soup kitchens and food pantries not only faced extraordinary
demand resulting from COVID-19, but also had to quickly adapt to new ways of operating.
Many sites experienced program closures due to the pause order, had to institute new social
distancing requirements, and had difficulties recruiting and retaining volunteers. To support
these efforts, the Food Czar Team distributed $25 million in direct funding assistance. Funding
could be used for food, operational expenses related to the COVID-19 response; supplies,
including PPE and food packaging; staffing; transportation for meal delivery; costs to support
pop-up emergency feeding distribution; equipment for expanded operations; technology
costs related to COVID-19; and outreach related to benefits enrollment. Photo Credit: Mayoral Photography Office
PROTECTING OUR SUPPLY CHAIN
At the same time, the Food Czar Team was enacting a separate workstream to monitor and
protect our food supply chain. Because of the high cost of long-term storage in the city,
at any given time, the five boroughs are estimated to only have enough food on hand for
approximately five days. As such, we made certain to have a clear line of sight into the food
supply coming into the city.
New York is home to approximately 40,000 unique points of food sale – everything from
wholesale markets to corner bodegas. The Food Czar team worked with representatives
from food businesses of all sizes, ensuring their staff had access to PPE, helping to promote
appropriate distancing, and engaging in public information campaigns about price gouging.
10 11
Food insecurity is the lack of access, at times, to enough nutritionally adequate food for an
active, healthy life for all members of a household. Food insecure families may worry that
food will run out before they have enough money to buy more, eat less than they should,
or be unable to afford to eat balanced meals. New York City is working towards becoming
a city where everyone has enough nutritious food to eat, through a range of initiatives
in partnership with community-based and nonprofit organizations. Understanding that
poverty is the root cause of food insecurity, New York City has taken action to increase
New Yorkers’ earning potential and reduce the cost of living. Each year, the City designates
tax-levied dollars for the City’s own emergency food program, making New York City a
leader in prioritizing food access for those most in need. The City has worked to make
it easier to access benefits programs by investing in SNAP outreach, language access
services, and mobile platforms that streamline processes.
Indicator: Food Insecurity
PART 1. The United States Department of Agriculture (USDA) monitors the extent and severity
ADDRESSING FOOD INSECURITY of food insecurity in U.S. households through an annual, nationally representative
IN NEW YORK CITY survey. There were 1.1 million New Yorkers who were food insecure during 2018. Each
year, the City designates City Tax-Levied (CTL) dollars for the City’s own emergency
food program, making New York City a leader in prioritizing food access for those most
in need. The City has made it easier to access benefits programs by investing in SNAP
outreach, language access services, and mobile platforms that streamline processes.
Photo Credit: Mayoral Photography Office
8
12 13
FOOD
INSECURITY
Meal Gap
Food Insecurity Rate Feeding America has done analyses to project national food insecurity data to the county level and
BRONX identify where there is a meal gap, the meals missing from the homes of families and individuals
struggling with food insecurity. In 2018 (the latest available data), New York City was missing nearly
1,435,315
185 million meals.
251,180 17.5%
BROOKLYN
BRONX 42,509,300
2,595,875
BROOKLYN 62,823,000
371,210 14.3%
MANHATTAN MANHATTAN 33,585,400
1,626,640
QUEENS 38,698,100
STATEN ISLAND 7,248,500
198,450 12.2%
QUEENS
NEW YORK CITY 184,864,200
2,309,697
228,660 9.9%
STATEN ISLAND
475,889 Source: Food Bank for New York City analysis based on Gundersen, C., A. Dewey, M. Kato, A. Crumbaugh, &
M. Strayer. Map the Meal Gap 2020: A Report on County and Congressional District Food Insecurity and Coun-
ty Food Cost in the United States in 2018. Feeding America, 2020.
represents 1M people. 42,830 9.0%
NEW YORK CITY
8,443,416
represents 1M people. 1,092,330 12.9%
Total Population 2018 Food
Insecurity
Estimated Food-insecure Population
Rate
Source: Food Bank for New York City analysis based on Gundersen, C., A. Dewey, M. Kato, A.
Crumbaugh, & M. Strayer. Map the Meal Gap 2020: A Report on County and Congressional District
Food Insecurity and County Food Cost in the United States in 2018. Feeding America, 2020.
14 15
FOOD
INSECURITY
Emergency Food Assistance Program
The Human Resources Administration’s (HRA) Emergency Food Assistance Program
(EFAP) seeks to improve the nutrition of New Yorkers who are experiencing food
insecurity. It does this by providing nutritious food to emergency food programs (food
pantries and community kitchens). Food items meet the NYC Food Standards and are
selected based on the nutritional, cultural, and dietary needs of the diverse communities
of NYC.
The City of New York has made it a priority to invest City Tax-Levied dollars into an
emergency food program, thereby continuing to support the provision of food and
funding to providers. We remain committed to supporting the city’s emergency food
providers with purchases of nutritious food, and are working to connect food insecure
New Yorkers with food assistance benefits. As of July 1, 2020, EFAP provides food and
funding to 574 individual emergency food programs.
In Fiscal Year (FY) 2020, EFAP distributed 15.0 million pounds of shelf stable and frozen
foods. In the same period, EFAP programs reported serving more than 17.5 million
people (this is a self -reported, duplicated statistic).
SNAP
The Supplemental Nutrition Assistance Program (SNAP) program serves nearly 1.5
million New York City, or 20 percent of the population on average each month.
MEASURE AND DISTRIBUTION OF
SNAP RECIPIENTS
BRONX 419,870
BROOKLYN 532,214
MANHATTAN 214,265
QUEENS 268,423
STATEN ISLAND 57,7026
CITYWIDE 1,492,474
SNAP Recipients, October 2019
Source: NYC Human Resources Administration
Photo Credit: Mayoral Photography Office
16 17
FOOD
INSECURITY
programs. In addition, this program conducted presentations at various community-
SNAP Benefits for Older Adults based, human services, and government organizations, and monitored SNAP outreach
Since September 2014, the Benefits Data Trust (BDT) and DSS partnership activity at 402 community-based organizations. The budget for the SNAP Outreach
has sought to create systemic changes for public benefits access, focusing Services Program for FY 19 was $1.7 million. HRA has worked to make applying for
on widely available benefit programs across the five boroughs of NYC and benefits programs easy and accessible to all New Yorkers through the ACCESS HRA
those that research has shown improve health, education, employment and/ (AHRA) initiative. Clients and members of the public interacting with HRA and the
or mobility. While the program has expanded to support people of all ages Department of Social Services (DSS) can access information and services in multiple
with SNAP application assistance, the focus of helping low-income, older languages online, in person, or telephonically. The Access HRA mobile app is also
New Yorkers access multiple benefits such as health insurance, rent freeze available in seven languages, and provides access to clients’ HRA cases.
programs and heating assistance, remains a priority. Using sophisticated
data-matching analytics and technology, paired with a contact center The Department of Social Services (DSS) Office of Advocacy and Outreach (OAO)
model, this program has sent 305,000 mail-based outreaches to likely- conducts targeted outreach campaigns to organizations serving specific populations,
eligible older adult (60+) households. More than 51,700 applications for including older adults, LGBTQI, persons with disabilities and immigrant
multiple public benefits have been submitted on behalf of older adult communities, to expand benefits access to SNAP benefits through ACCESS HRA.
households, including 41,600 SNAP applications on ACCESS HRA. OAO conducts presentations and attends resource fairs, farmers markets, and other
BDT has responded to the COVID-19 emergency by fielding a higher events to promote SNAP awareness and increase engagement. In FY 2020, OAO
volume of calls resulting from referrals from other groups and facilitated AHRA trainings for 4,132 Community Based Organization (CBO) staff
agencies across the City. Since mid-March, BDT has received 1,500 who provide SNAP enrollment services to their clients. Three-quarters of those
referral calls and submitted 1,260 SNAP applications as a result of these (3,025 staff) were trained between April and June 2020 to support clients experiencing
calls. food insecurity during the COVID-19 crisis. ACCESS HRA trainings cover topics
including SNAP applications, recertifications, mobile document upload, and/or case
The Department for the Aging (DFTA) also includes a SNAP evaluation management through the AHRA Provider Portal. By the end of FY 2020, there were
THE 2018 SNAP in their intake form. The average monthly number of SNAP recipients more than 300 CBOs enrolled in the Provider Portal. OAO also collaborates with
PARTICIPATION selected partner CBOs and City agencies, to provide additional information about
age 65 and older for FY 2020 is 342,526. The 2018 SNAP participation rate
RATE FOR benefits and to provide enrollment assistance via AHRA at these locations. On-site
(the percent receiving benefits among those who were eligible) for older
OLDER ADULTS support was temporarily suspended in March 2020.
adults (ages 60+) in NYC was 72.9%. The national participation rate for older
WAS 72.9%
adults as of 2017 was 48%. 1
SNAP Outreach Programs
HRA’s Supplemental Nutrition Assistance Program (SNAP) Support
Services educates the public about SNAP benefits in order to maximize the
City’s use of available federal programs to increase the purchasing power
of low-income New Yorkers. SNAP Support Services provides SNAP
trainings and presentations, prescreens potentially eligible applicants, and
assists with the SNAP application process. In FY 19, SNAP Support Services
conducted outreach at 165 community sites and three SNAP facilitated
enrollment.
1
USDA Food and Nutrition Service, 2019
18 19
Footnote: 2017 is the latest available national data on this metricAgency Meals and Food Standards
New York City uses the scale of its food procurement and food service programs to
purchase and provide food that meets high nutrition standards, and where possible, is
sourced regionally.
The Mayor’s Office of Food Policy has initiated a Good Food Purchasing initiative for
City agencies that procure and serve food to improve the institutional plate through
the values set forth in the Good Food Purchasing framework. The categories for
procurement action include: nutrition, environmental sustainability, valued workforce,
animal welfare, and local economies. Through this work, New York City is using its
purchasing power to shape the market and create more socially-responsible food
products and partnerships. New York City has existing frameworks, including the NYC
Food Standards, through which City agencies are demonstrating strong performance.
PART 2. The Good Food Purchasing framework will be integrated into ongoing procurement
IMPROVING CITY FOOD strategies in order to continue to advance our values of healthy food for people and the
planet through procurement and provision to New Yorkers.
PROCUREMENT AND SERVICE
The Agency Standards for Meals/Snacks Purchased and Served (Food Standards) were
established by Mayoral Executive Order 122 of 2008 and set nutrition requirements for
the foods purchased and meals and snacks served by City agencies. The Food Standards
are an integral part of the City’s effort to increase access to healthy foods by improving
the nutritional quality of food served in City programs and help to combat some of the
structural inequities that make opportunities for healthy eating so challenging. To keep
abreast with emerging guidelines, research and nutritional science, the Food Standards
are reviewed and revised at least every three years.
The Standards typically apply to approximately 230 million meals and snacks served
per year in 11 City agencies, and across a variety of settings, including schools, senior
centers, homeless shelters, public hospitals and care facilities, childcare centers, after
school programs, and correctional facilities. From July 2019 to February 2020, 11 City
agencies served approximately 144 million meals and snacks including more than 103
million meals and snacks in schools. During this same time period, agencies had an
average compliance rate of 90% with the standards. See Appendix G for full data on
Agency Food Standards.
14
20 21FOOD
SERVICE
DOE Food Procurement
The New York City Department of Education (NYCDOE) operates the largest school food service
program in the United States, spending more than $200 million annually on food, and serving,
in a typical year, more than 950,000 meals per day. As New York City confronts the ongoing
effects of the COVID-19 pandemic, its food service operation was marshalled alongside other
food relief efforts aimed at ensuring food security for all New York City residents.
The DOE’s Office of Food and Nutrition Services (OFNS) continues to prioritize the procurement
of local and fresh food, as well as the sourcing of sustainable and healthy products. OFNS only Photo Credit: Mayoral Photography Office
serves antibiotic-free chicken products and 100% beef burgers in schools. OFNS strives to offer a
completely locally sourced menu every Thursday, known as New York Thursdays. In FY 2020, • Prior to the disruption on normal service, 1,353 salad bars were offered in 1,147 of the City’s
DOE spent over $20.1 million on produce, milk, and yogurt that was locally or regionally grown 1,500 school buildings, as part of the City’s efforts to provide healthy vegetables to students.
or produced (not including distribution costs). Of that, $4 million was spent on produce and Fresh salads continue to be a staple of the emergency meal service.
$16.1 million on milk and yogurt. • OFNS began a scratch cooking pilot at two schools in the Bronx, earning NYCDOE recognition
by Food Service Director Magazine as the #1 most innovative school foodservice program in
OFNS continues to be committed to innovative meals that help students make better food choices. the country. Lessons learned from this pilot have influenced the current menu philosophy of
In addition to promoting local foods, the department has continued to offer Meatless Mondays the organization.
menus citywide to expose students to the benefits of a vegetarian diet, offers only whole grain • In 2015, OFNS began offering Breakfast in the Classroom (BIC) to students. By the middle of the
rich foods and low fat and fat free milk options. In order to support these long term approaches 2019-2020 school year, BIC was offered to schools in 596 buildings.
to healthy eating we have strengthened partnerships to support this work. In partnership with • During normal service, free breakfast and lunch are offered to all students every day.
over 50 organizations we support one another's goals as long as the improved food experience • In FY 2020, there were 2,074 beverage vending machines and 1,037 snack machines. Their gross
for the student is at heart. sales during that period were $1.9 million and $3.6 million, respectively.
• In FY 2020, students used the 956 water jets in 804 buildings NYC school buildings.
OFNS is committed to realizing the City’s mission that nobody in our city goes hungry, even
when school is not in session. We support enrichment programs in schools during school
Salad Bars in Hospitals
holiday and during the weekend as well as summer meals during a typical year. As mentioned NYC Health + Hospitals offers prepackaged and prepared salads to order at on-site food vendors
earlier we have not stopped serving the community meals throughout the COVID-19 crisis, and in nine facilities: in Manhattan at Metropolitan Hospital Center, Bellevue, and Henry J. Carter
continue to offer meals to students in schools, to children attending school remotely, to children Post-Acute; in the Bronx at Jacobi Hospital; in Queens at Queens and Elmhurst Hospitals;
enrolled at Learning Labs programs, and to the general public across New York City. in Brooklyn at Kings County, Coney Island, and Woodhull Hospitals; and in Staten Island at
Seaview Hospital.
Investments have been made in infrastructure and technology to drive student engagement
and improve the student dining experience. OFNS has committed to improving the cafeteria Bottled Water Expenditures
experience of each child, investing in menu research and development, cafeteria décor, and
incorporating student voices into menu decisions. DCAS purchases bottled water primarily for routine service to agency offices in multiple City-owned
or leased facilities throughout the city. DCAS expenditures on water for FY 2020 were $594,874 for
Several key items of note: bottled water in 5 gallon demijohn (including cooler rental); $206,230 for single serve bottles.
• Searchable maps showing meal locations are available online at all times.
• In addition to the DOE website, the OFNS app continues to provide up-to-date menu Footnote: Salad bars in NYC H+H facilities were paused during COVID-19.
information.
22 23A history of racist and discriminatory policies and practices has created deep inequity
that continues to shape where New Yorkers live and go to school, what jobs they have,
and what their neighborhoods look like, including their access to affordable healthy
food. This inequitable distribution of resources and opportunities for health influences
New Yorkers’ consumption of fruits and vegetables and sugary drinks, contributing
to unfair differences in diet-related disease outcomes among the NYC population. New
York City’s work to improve healthy food access and lower consumption of sugary
drinks aims to address the differences in health outcomes between neighborhoods and
groups of people.
Indicator: Fruit and Vegetable Consumption
New York City’s work to improve healthy food access includes initiatives to increase
healthy options at retail stores, increase New Yorkers’ purchasing power for fruits and
vegetables at farmers markets and grocery stores, and provide education and resources
for preparing balanced meals at home. Eating fruits and vegetables every day can lower
your risk of heart disease and possibly some cancers. The City’s goal, established in
OneNYC in April 2015, is to increase the average daily adult consumption of fruits and
PART 3. vegetables by 25 percent by 2035. In 2019, mean adult fruit and vegetable consumption
INCREASING HEALTHY FOOD was 2.7 servings/day, an increase from the 2018 mean of 2.5 servings/day. NYC adults
residing in households with the highest income levels (400+% of the federal poverty
ACCESS AND AWARENESS level [FPL]) consumed significantly more fruits and vegetables (3 servings) than those
residing in households with lower income levels (200-399% FPL: 2.7 servings;FOOD
ACCESS
years (22% in 2019).3 Sugary drink consumption was higher among Black and Latino To build capacity among community-based organizations for conducting nutrition
adult New Yorkers than among White and Asian/Pacific Islander residents every year education programming, DOHMH provided support and technical assistance to conduct
from 2007‐2019 (in 2019, Black: 34%, Latino: 29%, White: 13%, Asian/Pacific Islander: nutrition education at farmers markets. Two community organizations conducted over
13%).4 Among children ages 6‐12, the prevalence dropped between 2009‐2017 (44% 120 bilingual workshops at two farmers market stands serving communities with low-
vs. 33%). Despite an overall decline among NYC children ages 6 to 12, sugary drink incomes, reaching over 1,900 participants. $20,000 in funding for this program was
consumption remains higher among Black and Latino children than White children (In obtained through City Tax Levy dollars.
2017, Black: 50%, Latino: 37%, White: 15%).5 Among the youngest New Yorkers (ages
0 to 5 years), Black and Latino children had about three times higher rates of sugary Child Care-Based Nutrition Education
drink consumption than White children (In 2017, Black: 28%, Latino: 26%, White: 9%).5
The diseases associated with sugary drink consumption – like type-2 diabetes and heart Eat Well Play Hard in Child Care Settings (EWPHCCS) employs registered dietitians
disease – are more prevalent among Black and Latino communities. from DOHMH to support childcare centers with creating and enhancing environments
that support healthy eating and physical activity practices. Dietitians provide technical
CITY-SPONSORED NUTRITION EDUCATION assistance on menu improvements and nutrition policy development. They also provide
PROGRAMS nutrition training and workshops to childcare staff, parents, and children in centers
serving families with low-incomes. EWPHCCS has worked with over 595 childcare
centers and has reached over 98,180 children, parents, and staff since its inception in 2008.
The New York City Department of Health and Mental Hygiene (DOHMH) aims to
Funding for FY 2020 was $1,288,800 and was provided by the United States Department
promote and make easier healthy dietary behaviors, particularly in communities at risk
of Agriculture’s (USDA) SNAP Nutrition Education and Obesity Prevention program
for poorer health outcomes. DOHMH’s programs combine direct education to build on
(SNAP-Ed), through a contract with the New York State Department of Health.
New Yorkers’ nutrition and culinary knowledge and skill with environmental supports
to make choosing healthy foods easier.
EWPHCCS also implements the Farm to Preschool Program, which connects childcare
centers to sites selling fresh, locally grown fruits and vegetables. This allows families
Farmers Market Based Nutrition Education to more easily purchase local produce, and gives childcare centers the opportunity
to purchase local produce wholesale to incorporate into meals and snacks served
DOHMH’s Stellar Farmers Market program provides free, multi-lingual nutrition to children. The program also helps young children develop healthy eating habits
workshops and cooking demonstrations for adults at select farmers markets that serve early on, by supporting gardening at the centers and by providing on-site nutrition
communities with low-incomes across the city. These activities promote the benefits of a education and cooking demonstrations for parents, staff, and community members. In
diet rich in fruits and vegetables and provide information about how to prepare healthy FY 2020, DOHMH provided over 200 workshops to 805 participants. Eight preschools
meals using fresh produce. Over 16,275 workshops and cooking demonstrations have participated from across the city in FY 2020.
been held, reaching over 387,900 participants since the program’s inception in 2009.
Funding for FY 2020 was $481,535 and was provided by the United States Department
Neighborhood-Based Nutrition Education
of Agriculture’s (USDA) SNAP Nutrition Education and Obesity Prevention program
Funding for the Bronx Neighborhood Action Centers in FY 2020 was $172,528. Funding
(SNAP-Ed), through a contract with the New York State Department of Health. The
for the Brooklyn Neighborhood Action Centers in FY 2020 was $63,068 (CTL) and
program also distributed Health Bucks to more than 19,400 workshop participants in
$299,350 (Grants). Funding for the Harlem Neighborhood Health Action Centers in FY
FY 2020.
2020 was $309,833 (CTL) and $399,235 (Grants).
3
Adjoian T, Lent M. Sugary Drink Consumption among New York City Adults, Youth and Children. NYC Vital Signs 2017,
16(4): 1-4; New York City Department of Health and Mental Hygiene, Community Health Survey, 2019 (unpublished).
4
New York City Department of Health and Mental Hygiene, Community Health Survey, 2007-2019.
5
New York City Department of Health and Mental Hygiene, NYC KIDS Survey, 2017.
26 27FOOD
ACCESS
Nutrition Program for the Elderly, DFTA
The NYC Department for the Aging (DFTA) funds 249 older adult centers, 30-plus
affiliated sites, and 23 home delivered meal programs. DFTA nutritionists review
and approve menus served at these programs, ensuring that meals are nutritious and
compliant with city, state, and federal nutrition guidelines.
Older adult centers and affiliated sites are required to conduct six nutrition education
lectures throughout the year. DFTA’s nutritionists provide one session a year to
each center and work with the centers to identify qualified presenters and relevant
topics for the other sessions. From July 1st 2019 to February 28th 2020, more than
1,000 lectures were held. Since the start of COVID-19, DFTA nutritionists continue to
provide nutrition education sessions using virtual platforms.
In addition, DFTA provides individual nutrition counseling to clients referred by
DFTA- funded older adult centers and home delivered meal programs. From July 1st
2019 to February 28th 2020, almost 800 hours of nutrition counseling were provided. Photo Credit: Mayoral Photography Office
During the pandemic, DFTA nutrition counselors have continued to provide
GrowNYC also operates Youthmarket farm stands to employ neighborhood youth,
counseling via telephone.
providing them with jobs and business skills. In FY 2020, 44 young people were
employed at a Youthmarket. There are currently 17 GrowNYC Youthmarkets in the
Farmers Markets city. For a list of the number of Greenmarkets in NYC, as well as the average number
of producers at each market sorted by borough, see appendix J.
Farmers markets play an important role in addressing disparities in access to healthy
foods by providing an additional healthy retail outlet in the neighborhoods they serve. Health Bucks
They connect consumers to local and regional farmers and producers that provide
farm fresh produce, dairy, meats, and other goods. In New York City, there are a Health Bucks are two-dollar coupons that are redeemable for fresh fruits and
number of programs that help consumers increase their purchasing power at farmers vegetables at all NYC farmers markets year-round. They provide New Yorkers with
markets, such as SNAP, WIC, the Senior Farmers Market Nutrition Program at the low incomes additional purchasing power to buy fresh, locally-grown produce at all
federal level, and Health Bucks at the local level. There were 143 farmers markets 143 farmers markets across NYC. Health Bucks are distributed as a SNAP incentive –
across the five boroughs in FY 2020, 131 of these markets accepted EBT. The number for every $5 spent in SNAP benefits (formerly known as food stamps) at the market,
of farmers markets in New York City has grown from 79 in FY 2007 to 143 in FY 2020. beneficiaries receive a $2 Health Bucks coupon – and through community-based
organizations as part of nutrition and health programming.
GrowNYC is the largest operator of farmers markets in the city. Its 50 Greenmarkets
are located throughout the five boroughs, with 26 markets open year-round. In FY In 2019, over 220,000 Health Bucks were distributed at 118 farmers markets as a SNAP
2020, customers spent over $1 million in SNAP benefits at GrowNYC Greenmarkets, incentive, nearly 100,000 Health Bucks were distributed by more than 550 community‐
Youthmarkets, and Fresh Food Box sites. based organizations and over 80,000 Health Bucks were distributed through a
pharmacy-based fruit and vegetable prescription pilot program. Over 170,000 Health
Footnote: The total number of open markets fluctuates throughout the season
28 29FOOD
ACCESS
Bucks were purchased and distributed by more than 30 organizations and elected
Shop Healthy NYC
officials. In total, over 575,000 Health Bucks, worth more than $1,150,000 in fruits
and vegetables, were distributed, putting fresh, locally-grown produce into the
Shop Healthy NYC is a DOHMH initiative to support neighborhood-based sustainable changes
hands of thousands of low-income New Yorkers. Health Bucks have continued
in access to healthy food. To ensure a long-term impact on food access, Shop Healthy NYC
to be distributed as a SNAP incentive at participating farmers markets since the
aims to influence supply and demand by reaching out to food retailers, including bodegas and
beginning of and throughout the COVID-19 pandemic in NYC.
grocery stores, to increase stock and promotion of healthy foods. It also engages community
residents to support participating retailers in their efforts to increase neighborhood access to
Green Carts healthy foods.
Green Carts are mobile vending carts that sell fresh fruits and vegetables in low- As of March 2020, 1,844 stores have agreed to promote healthier items as part of Shop Healthy.
income neighborhoods with low rates of fruit and vegetable consumption. As of Approximately 1,128 of those stores have also agreed to increase access to healthier foods.
July 2020, there were 248 Green Carts with active permits, of which 10 may be All Shop Healthy establishments are located in 21 zip codes throughout the City, with new
using EBT machines. For a full list of information on Green Cart permits and EBT neighborhoods added: Central Harlem in Manhattan, Bushwick in Brooklyn, and Concourse
machines, see Appendix H. For a list of information on Green Cart violations by Village in the Bronx. Due to COVID-19 NYC Stay at Home Order, the above numbers only
location, see Appendix I. reflect Shop Healthy activities completed as of the first week of March. No data is available
for stores post timepoint.
FRESH
The Food Retail Expansion to Support Health program (FRESH) was established
in 2009 and is administered by the New York City Economic Development
Corporation (NYCEDC) and the Department of City Planning.
Every New Yorker deserves access to affordable, healthy food and it is an essential
component of neighborhood development. However, many low-income areas
continue to be underserved by full-scale grocery stores, due to high acquisition,
development, and operating costs. The FRESH program can mitigate costs by
providing zoning and/or financial incentives to eligible grocery store operators and
developers.
Since 2009, a total of 55 FRESH projects have been approved, comprised of 20
projects receiving financial incentives, 22 projects receiving zoning incentives,
and 3 projects receiving both financial and zoning incentives. A total of 20 of these
projects have been completed and are now open to the public. These approved
projects provide, or will provide, over one million square feet of new or renovated
grocery store space to New York City. In FY 2020, FRESH supermarkets receiving
financial benefits had 1,604 full time equivalent employees. Photo Credit: Mayoral Photography Office
For a full list of stores receiving financial benefits through FRESH, see Appendix F.
30 31In 2015, New York City committed in One New York: The Plan for a Strong and Just City
(OneNYC) to build a more sustainable, resilient, and just food system, in which more of our
food comes from regional and local growers, producers, and manufacturers. To achieve those
goals, we are investing in infrastructure to strengthen our regional food system, supporting
community-based gardening and greening efforts, healthy eating, community development,
and encouraging the growth of local food producers and manufacturers to create good job
opportunities in the food sector.
NYC Watershed Agricultural Program
Much of New York City’s drinking water comes from reservoirs in upstate watersheds that
include productive farmland. To preserve the quality of its source water, the City’s Department
of Environmental Protection (DEP), in partnership with the Watershed Agricultural Council
(WAC), promotes the planning and implementation of agricultural best management
practices (BMPs) on farms throughout the watershed. The goal of the Watershed Agricultural
Program (WAP) is to support well-managed family farms through the development of Whole
Farm Plans (WFP) and the implementation of BMPs that advance water quality protection
PART 4. SUPPORTING A JUST AND while also promoting rural economic viability.
SUSTAINABLE FOOD SYSTEM Since 1992, the program has developed more than 457 WFPs on watershed farms and
implemented over 8,400 BMPs on farms that reduce runoff from agricultural pollution
and protect water quality. These management practices are funded by the City in the form
of technical and financial assistance to watershed farmers. In FY 2020, farmers received
$4,086,334 in City financial support, which was used to fund the installation of BMPs
on 107 farms covering 33,640 acres of watershed farmland. For a list of participating farms by
county and type, see Appendix B.
Hunts Point Food Distribution Center
Hunts Point is home to the Hunts Point Food Distribution Center (FDC), which dispenses
over 4.5 billion pounds of food each year to the New York metropolitan region and supports
8,500 direct jobs. The FDC is comprised of over 130 public and private wholesalers, including
the Hunts Point Terminal Produce Market, the Cooperative Meat Market, and the New Fulton
Fish Market. A food supply study completed by NYCEDC and MOR in 2016 found that the
FDC is the largest single geographic cluster of food distribution in NYC by volume. Twenty-
five percent of New York City’s produce, 35% of the City’s meat and 45% of the City’s fish pass
through the FDC annually and arrive in independent restaurants, supermarkets, bodegas, and
food markets across the five boroughs. The City and NYCEDC are committed to continuing
to grow the Hunts Point FDC as a competitive 21st century industrial hub, delivering healthy
food and living wage jobs to the City.
26
32 33FOOD
SYSTEMS
NYCEDC, in partnership with the Mayor’s Office of Resiliency (MOR) and the U.S. Department of GrowNYC School Gardens
Housing and Urban Development (HUD), is investing $71 million to protect a critical part of the GrowNYC School Gardens, in partnership with NYC Parks’ GreenThumb and the
City’s food supply and increase social resiliency in Hunts Point. The Hunts Point resiliency energy Department of Education, inspires, facilitates, and promotes the creation of a garden
pilot project will provide backup power to ensure continuity for this critical part of New York in every public school in New York City. Schools work directly with GrowNYC School
City’s food supply, as well as provide community shelter in the event of an emergency. The project Gardens to ensure that their garden programs are sustainable, responsive to their
will include a tri-generation microgrid to provide backup power to critical facilities during flood communities, and transformative for student learning in the cafeteria, the classroom
or other emergency events. To expand benefits to the surrounding community, the project will and beyond. The citywide school garden initiative provides material and financial
include the installation of solar panels and storage at two neighborhood schools, providing year- support to get schools growing, provides technical and professional development
round renewable energy as well as establishing a community gathering space during emergency support to school gardeners, and makes the scale of New York City manageable by
events. The project also includes mobile generators, which will provide resilient backup power for bringing together partnerships and resources into one convenient central location. As
businesses in emergency conditions. of 2020, 824 schools have registered garden projects with GrowNYC School Gardens.
For a list of registered GrowNYC School Gardens, see Appendix D.
Community and School Gardens
Garden to Café
GreenThumb With the support of the NYC DOE’s Office of Food and Nutrition Services, the Garden
GreenThumb, a program of the New York to Café Program (GTC) helps develop a student’s curiosity about food, nutrition, and
City Department of Parks & Recreation (NYC the various ways food can be grown, through school gardens, lunchtime tastings,
Parks), is the largest community gardening and classroom lessons. The program currently has over 140 schools registered,
program in the country. GreenThumb supports serving 73,517 students. Garden to Café works with NYC’s public and charter schools
NYC’s community gardens and urban farms in all five boroughs, from elementary to high school, including students with special
though free land access, materials, technical needs (D75) and those who are at-risk (D79).
assistance, public programing, and community
engagement while preserving 100 acres of open The program received a one-year extension on their 2019-2020 USDA Farm to
space throughout NYC. Located in all five School grant that will allow us to provide schools with such experiences as rural
boroughs, GreenThumb gardens are hubs of and urban farm trips and more hands-on activities. Our work has also encouraged
neighborhood activity and pride that offer a us to create a Farm to School team with the NYC Department of Education.
myriad of environmental, economic and social The goals of the FTS team include: 1) increasing the volume and variety of local farm
benefits to neighborhoods. In 2019, there were products procured by the Office of Food and Nutrition Services; 2) encouraging an
over 550 GreenThumb registered gardens in ever-increasing demand of fresh fruits and vegetables from our students citywide; and
New York City. 3) continue building a learning connection and partnerships between NYS farmers and
NYC schools.
For a list of community gardens located on
NYC Parks land and/or registered and licensed Farms at NYCHA
by GreenThumb, see Appendix C. Information
about the size of each garden and whether or Farms at NYCHA is part of Building Healthy Communities (BHC), a citywide
not it engages in food production is included to partnership designed to improve health outcomes in 12 neighborhoods in New York
the extent it is available. City. The farms expand healthy food access, provide youth workforce and leadership
Photo Credit: Mayoral Photography Office development, and promote sustainable and connected public housing communities.
Farms are constructed and operated by 18-to 24-year-old NYCHA residents who are
34 35FOOD
SYSTEMS
Green City Force (GCF) AmeriCorps Members and other NYCHA community center, these sectors create job opportunities for New Yorkers and are a vital part
leaders. In the past four years, approximately 200 young adult public housing of our economy. The Brooklyn Army Terminal’s 4 million square foot modern
residents have been trained in farm management and community programming, industrial campus is home to established and growth-stage food companies, such
placing NYCHA and partners at the vanguard of urban agriculture initiatives as Jacques Torres Chocolate, The Konery, MOMO Dressing, City Saucery, Green
that are tied to affordable housing. Mustache, Luxury Gourmet Sweets, Saedico, Granola Labs and We Are the New
Farmers.
In 2019, with six farms in full operation, Farms at NYCHA distributed 37,550
pounds of free, fresh produce grown by and for residents at farm sites (a NYCEDC’s current footprint in the food sector also includes Queens
54% increase from 2018), and collected over 5,700 pounds of food scraps FEASTS. Queens FEASTS, which started as Jamaica FEASTS in 2016, supports
for composting. Compost production continues to be an important project food entrepreneurs through a 12-week entrepreneur training program for aspiring
component; 2020, GCF and NYCHA alumni Domingo Morales was awarded the chefs, bakers, and business owners. Offered in four locations in Queens, Queens
prestigious David Prize to support his ongoing work to advance compositing FEASTS provides business skills training, one-on-one entrepreneur counseling, and
as a path to community-building and neighborhood empowerment. vending opportunities to participants. To date this program has served over 150
entrepreneurs (75% female.)
In addition, NYCEDC provides financial incentives to businesses operating in the
food importing, manufacturing, and distribution sectors through the New York
City Industrial Development Agency (NYCIDA) and the Accelerated Sales Tax
Exemption Program (ASTEP). These programs lower the cost of real estate and/
or the purchasing of equipment and furnishings, allowing businesses to gain a
Photo Credit: Mayoral Photography Office foothold in the competitive New York market or expand their existing operations.
For example, in FY 2020, the NYCIDA supported an Industrial Program Project to
In 2020, NYCHA welcomed a new farm partner, Red Hook Initiative via their facilitate the acquisition, renovation, furnishing and equipping of an approximately
Red Hook Farms program. As a critical food security support during this 9,000 square foot facility in Brooklyn operated by Best Choice Corporation., a family-
year’s unprecedented public health crisis, Farms at NYCHA will continue founded and operated importer and distributor of frozen seafood and other
to advance work with backbone partner Green City Force and community- frozen foods throughout the tristate area. The project will allow Best Choice
specific collaborators such as Red Hook Initiative, to drive innovation in equity- Corporation to increase its operational capacity by creating a new state-of-the-
centered local food production. art large-scale freezer, generating and retaining at least 17 full time equivalent
private‐sector jobs. During FY 2020, NYCEDC also authorized Accelerated Sales Tax
The farms are also a prominent example of NYCHA’s award-winning Exemption Program (ASTEP) benefits to Talea Beer Inc., a brewer. These benefits will
Connected Communities Initiative that consolidates the Authority’s urban allow Talea to save on sales and use taxes for purchases made towards the furnishing
design and community engagement priorities for reshaping the more than and equipping of a 9,000 square foot space in Williamsburg that will serve as a new
2,400 acres of open space NYCHA oversees throughout the five boroughs. base for the company’s beer brewing operations, and will include a small taproom to
showcase Talea’s growing product line.
Food Manufacturing During FY 2020, the NYCIDA directly supported 22 companies in the food and
beverage manufacturing, distribution, and importing sectors, employing workers.
NYCEDC supports the role of the food importing, manufacturing, and These projects represent $105,850,956 of private investment into New York City. For a
distribution sectors in growing and diversifying New York City’s economy. full list of projects, see Appendix E.
With a huge market base and the world’s largest food distribution
36 37FOOD
SYSTEMS
program, delivered in collaboration with Hostos Community College, Empowered
NYCHA Food Business Pathways Hospitality HR and leading NYC restaurants and chefs, also supported improvement in
employee hiring and engagement and in workplace culture to reduce the high turnover
The New York City Housing Authority’s (NYCHA) Food Business Pathways program
rates that are the norm in the food service industry. The initial program cohort was
(FBP) is a free business training program that helps NYCHA and NYCHA Section 8
successfully completed in March 2020, just as the City mandated shutdown took effect
residents start and grow food businesses in New York City. FBP is a collaboration
in response to the COVID-19 pandemic. The shutdown of all partnering restaurants
between NYC Small Business Services (SBS), NYC Economic Development Corporation
precluded their ability to retain program graduates for the F/T line cook positions they
(NYCEDC), Citi Community Development, Hot Bread Kitchen, Start Small Think Big,
had trained for. The F&B IP has continued to provide support to these graduates where
and NYCHA’s Office of Resident Economic Empowerment & Sustainability (REES).
possible as widespread disruption to the restaurant industry continues.
Residents who are accepted into FBP receive a free, intensive 10-week business course
In partnership with SBS’s Division of Business Services and Citi Community
tailored specifically to meet the needs of NYCHA entrepreneurs. The program offers
Development, the F&B IP also worked to develop and launch a new iteration of the
free licenses and permits, group and one-on-one business coaching designed to move
NYCHA Food Business Pathways program, Catering Business Pathways, in November
their businesses forward, and assistance securing commercial kitchen space to operate
2020. This no-cost entrepreneurship training program worked with selected NYCHA
their food businesses. Food Business Pathways has awarded free commercial kitchen
residents, who were actively operating informally selling food, to professionalize their
incubator space grants to 42 businesses.
catering businesses by providing the business education, tools and resources required
to grow their businesses and provide a living wage. Participants successfully completed
Since the program’s launch in January 2015, 271 NYCHA public housing residents and
this intensive course in February 2020, however the mandated COVID-19 shutdown
Section 8 voucher holders graduated from the program across nine cohorts and have
interfered with the ability of program graduates to move forward with the mentoring
created 189 registered businesses.
and operational assistance designed to support their first-year business growth. As NYC
moves forward with phased reopening that allows for the safe resumption of larger
In August 2019 NYCHA and its partners launched Catering Business Pathways which
outdoor events the program team is determining how best to engage with and support
provides immersive business education to catering businesses in the food sector.
program grads over the coming months.
Throughout the 10-week course enrollees receive education on how to lead a profitable
food catering company, learn business planning, menu design, pricing for profit and
receive mentorship, professional coaching opportunities and assistance to obtain
needed business licenses. The first cohort of Catering Business Pathways graduated in
March 2020 with 24 NYCHA residents.
Food & Beverage Industry Partnership
The NYC Food & Beverage Industry Partnership (F&B IP) works directly with its NYC
Hospitality Council of advisors, State and local industry associations and foodservice
business owners citywide to ensure alignment of strategies and interventions with
industry need to improve workforce development and business stability in the sector.
In response to the need for New Yorkers, unable to afford the high cost of professional
culinary training, to access high-quality culinary jobs and careers in the food service
sector and for employers to access the qualified entry-level talent they need, the FIRST
COURSE NYC line cook apprenticeship program was launched in November 2019. This
Photo Credit: Mayoral Photography Office
38 39FOOD
SYSTEMS
Zero Waste DSNY worked to enroll more buildings in the curbside composting program and
to encourage greater participation of existing enrolled buildings. To encourage greater
participation, DSNY held over 69 Kitchen Container distribution events, providing
In April of 2019, Mayor de Blasio announced his OneNYC 2050 strategy for Building
approximately 6,900 Households with a Kitchen Container to help them participate
a Strong and Fair City. This plan cites the fact that over one-third of New York City’s
in the curbside composting program. The Department also contacted sites with low
residential waste by tonnage comes from food scraps and yard waste. Therefore, a
participation to understand why they were not participating more and to offer tools
transition to citywide mandatory composting is essential to adopting an effective
to increase participation. The Department conducted outreach to 240 low performing
zero waste management strategy. To fulfill this vision, the NYC Department of
sites in FY 2020 through presentations to the tenants, tabling events in building
Sanitation (DSNY) is working to expand opportunities for food scrap and yard
lobbies, improving signage at the buildings, and by providing additional brown bins
waste diversion for residents, schools, city agencies, and businesses.
and kitchen containers.
Residential Curbside Composting Schools
DSNY advanced another round of the Make Compost, Not Trash organics DSNY’s Zero Waste Schools (ZWS) program, which aims to divert all recyclable and
outreach campaign in FY 2020. The campaign goal was to increase residential awareness compostable waste in participating schools, has reached more than 140,000 students
and participation in the curbside composting program through intensive outreach and over 10,000 teachers, administrators and kitchen and custodial staff.
to targeted community boards. In FY 2020, the campaign ran in 7 community boards
(BKS06, BKS07, BKN02, QW02, QW05, QE08, and BX08) that had curbside composting Now in its fourth year, the Zero Waste Schools website has continued to grow to include
collection. over 899 schools, or 50% of all DOE schools (as of July 2020). DSNY’s interactive ZWS
website, www.nyc.gov/zws, is a safe, online platform where teachers and students can
A community meeting was held in each borough to kick off the campaign and encourage share their recycling and sustainability projects and ideas.
residents, community organizations, and elected officials to get involved. Ongoing,
neighborhood-based volunteer events (trainings and activities) were organized. Also hosted on the ZWS Website is the Green Team Mini Grant Program. DSNY has
And, an online “influencer packet” was provided to community members that partnered with Citizens Committee for New York City to create this grant program,
wanted to independently volunteer to encourage curbside composting in their awarding up to $1,000 to school green teams. During the 2019-2020 school year, 96
own communities and through their own networks. Volunteer “meet-ups” were schools received Green Team Grant funding. In Spring 2020, 42 schools were awarded
held to build relationships amongst those working on curbside composting outreach to funding and material support to further their school’s initiatives.
solidify a volunteer base for DSNY. During the campaign 174 volunteers were trained
and supported 22 greening events such as park clean-ups, compost giveaways, and
leaf rakes. Resources like compostable dining kits, paper lawn and leaf bags, reusable
Businesses
carryout bags, and 1-lb bags of finished compost were distributed by volunteers to over
After conducting a survey of regional processing facilities in 2019, DSNY determined
9,000 residents.
that sufficient processing capacity exists to manage the organic waste of the remaining
DSNY also conducted its own outreach events, including presentations at businesses to be covered by rule under Local Law 146 of 2013. DSNY subsequently
Community Board meetings, street tree care activities, compost application events, proposed new rules that were adopted on January 31, 2020. Beginning July 31, 2020, the
and informational tabling events. DSNY also ran 212 neighborhood canvassing events following NYC businesses are required to source separate their organic waste.
that were supported by volunteers. Over 12,000 households were reached through • Food Service Establishments (such as restaurants, delis, coffee shops, cafeterias, etc.)
these canvassing efforts. □ Food Service Establishments having 7,000 to 14,999 square feet
□ Chain Food Service Establishments of 2 to 99 NYC locations with combined
floor area 8,000 square feet or more
40 41You can also read
